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Cream of pasteurised cow, leavens lactic. The area that qualifies for the Isigny Appellation, for both cream and for milk, follows the outline of the Veys Bay . Ideally situated near the sea and criss-crossed by five rivers, this region is renowned for its very rich pastures, giving the local milk and cream their incomparable aroma and unique full smooth flavour. Isigny butter is made from cream and matured for at least 12 hours and is well known for its natural buttercup colour and hazelnut taste. The cream is best known as crème fraîche and used extensively in Normandy cuisine. More Products From: Isigny Ste Mère  E-mail this product to a friend
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